I was in the mood for Chinese food, but the sodium from take out makes me feel horrible.  This made at home egg foo young was delicious.  Next time I make this I may add some shrimp to the mix, but either way this is a simple and delicious meal.  I ate my egg foo young over a frozen Asian veggie blend and my kids enjoyed theirs over ramen noodles.

Recipe adapted from Food Network

Ingredients:

1 cup chicken stock

2 tablespoons hoisin sauce

2 teaspoons cornstarch

1 tablespoon fresh cilantro

1 cup bean sprouts

1 cup matchstick carrots

1 tablespoon reduced sodium soy sauce

1 teaspoon grated fresh ginger

3 scallions diced

1 garlic clove

8 large eggs beaten

Directions:

1. Add the chicken stock and hoisin sauce to a small saucepan and bring to a simmer.
2. Whisk 1 tablespoon water into the cornstarch in a small bowl to make a slurry.
3. Add the cornstarch slurry to the mixture.  Return to a simmer and cook for 1 minute. Keep warm.
4. Beat the eggs in a medium bowl.
5. Add the carrots, garlic, ginger, scallions, cilantro, soy sauce, and bean sprouts.  Mix together.
6. Heat a large skillet over medium heat and spray with olive oil spray.
7. Pour 1 cup of the egg mixture into the pan.  Allow it to cook like a pancake.  Then flip it over and cook the other side. Transfer to a covered dish to keep warm while you make remaining “pancakes”.
8. I served my egg foo young over an Asian veggie blend and my kids had theirs over ramen noodles. 
9. Top the egg pancake with sauce and extra scallions if desired.
10. Enjoy!